3. Throw all pumpkin pie filling ingredients into your high-speed blender and blend from low to high until very, very silky smooth! (Try not to add any additional water other than what is called for. If it isn't blending properly, stop blender. Remove lid. Insert knife down side of blender - create air pocket. Remove knife, put lid back on, continue blending.)

4. Pour pumpkin pie filling into pie dish on top of crust. Smooth out top of pie with a knife or back of spoon. Cover with a lid or plastic wrap.

The Rawtarian's Thoughts

Raw pumpkin pie recipes are not something that are in my everyday recipe rotation. However, around Halloween or at Thanksgiving or Christmas it's nice to have a raw pumpkin pie recipe you can turn to for special occasions.

This raw pumpkin pie recipe is nice because it can be made the day before and kept in the freezer until ready to be eaten. It should be served frozen. I like to freeze my entire raw pumpkin pie in the freezer, and then slice about 1 minute before serving. It doesn't really taste frozen - it just tastes like cold pie. Don't defrost this raw pumpkin pie recipe because it will turn into a goopy mess!

For best pumpkin flavour, use the smaller pie pumpkins for eating (as compared to the huge pumpkins that you can buy to carve into jack-o-lanterns). Use the meaty inside part - discard the skin and seeds.

You must use the coconut oil. Do not substitute another oil. Coconut oil hardens when cooled - that's why it's so important in this raw pumpkin pie!

Recipe Photos

Nutrition Facts

Nutritional score: 74 out of 100

This recipe is very low in Carbohydrates, and Sodium.

This recipe is low in Calories.

This recipe is a noteworthy source of Protein, Dietary Fiber, Iron, Vitamin B6, and Vitamin A.

Heidi Williams's Review

Raw pumpkin pie recipe

5

5 out of 5

Made this for Thanksgiving and it was a hit, my 12 yr old niece was reluctant to try it but then said it was better then the standard pumpkin pie. I think this is my new favorite raw dessert. Thank you once again!

Hello,
i would love to forward your recipes to my friends, could you email them to m so I can forward them thanks. I try to eat healthy, but what I am reading in your wonderful recipes, I am not quite there yet. I do try and avoid all the cakes an cookies, and just eat food at night, occasionally I may have a Ghirardelli dark mint chocolate. Come to think of it, I only have a regular slice of cake or cookies, on my Birthday, Thanksgiving and Christmas. I don't take any medication except Fosomax for my bones. I think for (64) I am in pretty good shape, drink lots of water, and because I am an Instructor I believe I need to keep healthy. Thank you so much for educating me further. And also I buy all my produce from the Whole food store.
God Bless you for this information

Hi! Seems pumpkins aren't available in the produce or frozen areas of my local markets right now. I've read that butternut squash can be used instead of pumpkin. Do you know? I am trying to avoid using canned pumpkin but want to achieve a nice flavor. Thank you!

When you made this raw pumpkin pie, the recipe calls to pour into a "pie dish"........what kind of a "pan" did you use for the photograph? and it look like you dusted the top with powdered sugar and topped with anise flowers??

Tal, I thought the same thing as I have never made a "raw pie"..so read some more on the site and found out you chop the pumpkin skin and all into small chunks...its a "raw" pie so to cook it, would not be raw. I just made the filling, put everything in my Cuisinart blender and blended it to resemble pumpkin pie mix...poured it in my crust and into the freezer. I tasted the "filling" and is AWESOME! Good Luck!

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!

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